Chilled Solkadhi: 10-Min Recipe

Simple. Refreshing. Healthy. Mayur Sanap perfects his version of the tasty Maharashtrian drink. You can too. Have fun!

Its preparation is a no-fuss process and the delicious coconut-based drink can be ready in under 10 minutes if you add ice.
If you want to chill it in the fridge, plan for extra time.

Ingredients

• 6-7 kokum petals, soaked in hot water for an hour or 3 tbsp store-bought unsweetened Kokum syrup
• 1 tsp roasted jeera or cumin powder
• 2 small pods garlic, peeled, crushed

Ingredients, continued

• Pinch hing or asafoetida
• Salt to taste, about 1 tsp (avoid if using store-bought Kokum syrup)
• 2 tbsp chopped fresh dhania or coriander leaves or cilantro
• Water as required

Ingredients, continued

• 1 dark green chilly, finely chopped
• 1 tbsp powdered sugar or icing sugar, optional
• 2 cups freshly extracted or packaged coconut milk

Method

• Soak kokum in water for about half hour.
  Extract the pulp and keep aside.
• Alternatively, use unsweetened store-bought Kokum syrup.

Method, continued

• In a large mixing bowl, add coconut milk, chopped chillies, crushed garlic, salt, powdered sugar, 3-4 tbsp kokum pulp.
  Add a pinch of hing and chopped dhania.
  Give it a good stir and serve cold.

Tips
You can prepare Solkadhi with ready-made coconut milk. But freshly extracted coconut milk yields far better results.
Add room temperature water to the coconut milk to adjust consistency.
Use hot water to soak the kokum to release pulp quickly and then strain and discard the fibre.
Solkadhi stays good for 2-3 days in refrigerator but its freshness is only retained if stored properly chilled.
Serve chilled with crushed ice for a refreshing drink.